Artichoke Flan in Truffle Sauce
Author: Chef Mirella Argilli of Il Panciolle Restaurant, Spoleto
Cuisine: Italian
- 2 tablespoons extra-virgin olive oil to coat the molds
- 2 tablespoons bread crumbs to coat the molds
- 10 ounces fresh artichokes
- 2 tablespoons lemon juice
- ½ cup vegetable broth
- 2 tablespoons freshly grated Parmigiano Reggiano
- 2 large eggs, beaten to blend
- ⅓ cup plus 1 tablespoon heavy cream
- salt and pepper to taste
- 3 tablespoons unsalted butter
- 1 ounce flour
- 2 cups whole milk, heated to boiling
- salt and pepper
- 2 tablespoons grated fresh truffle
- Preheat the oven to 350 degrees.
- Coat 6 soufflé molds with olive oil and bread crumbs. Refrigerate.
- Trim the artichokes and place in cool water with the lemon juice to prevent oxidation.
- Drain and slice the artichokes, and place in a pan with the broth.
- Cook until very tender over medium heat.
- Process the sautéed artichokes until smooth in a food processor.
- Place in a bowl and add the Parmigiano, eggs, cream, salt, and pepper.
- Fill the prepared molds and place in a roasting pan filled halfway with warm water.
- Bake in the preheated oven 25 minutes, or until set.
- Melt the butter in a small sauce pan.
- Add the flour and cook over low heat, whisking all the time, for a few minutes.
- Do not let the flour brown.
- Slowly add the warm milk, whisking all the while to avoid lumps.
- Season with salt and pepper and cook until thick, about 10 minutes after it reaches a boil. Whisk in the grated truffle.
- Spoon the sauce onto 6 plates.
- Place a flan on each plate and serve.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2013/07/05/artichoke-flan-in-truffle-sauce/
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